Shrimp Garlic Fried Rice

There's something magical about the combination of succulent shrimp and aromatic garlic fried rice. This Asian Fusion dish brings together tender, perfectly cooked shrimp with fluffy jasmine rice that's been stir-fried to golden perfection. Each grain of rice is coated in a savory blend of soy sauce, oyster sauce, and nutty sesame oil, while sweet peas and carrots add pops of color and sweetness. The best part? This restaurant-quality dish comes together in just 30 minutes, making it perfect for those busy weeknight dinners when you want something special without spending hours in the kitchen.

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The secret to achieving that signature fried rice texture lies in using chilled, day-old jasmine rice. This prevents the grains from becoming sticky and ensures each piece separates beautifully when stir-fried. The aromatic base of garlic and onion creates a fragrant foundation, while the combination of soy sauce and oyster sauce delivers that perfect balance of savory umami flavors that makes Asian-inspired dishes so irresistible.

Ingredients

• 300 g (10 oz) raw shrimp, peeled and deveined
• 4 cups cooked jasmine rice (preferably day-old and chilled)
• 1 medium carrot, diced
• 1 small onion, finely chopped
• 3 spring onions, sliced
• 1/2 cup frozen peas, thawed
• 4 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 2 tbsp vegetable oil

Instructions

Step 1

Pat the shrimp dry and season lightly with a pinch of salt.

Step 2

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes until pink and just cooked through. Remove shrimp and set aside.

Step 3

In the same wok, add the remaining 1 tablespoon vegetable oil. Sauté the onion, carrot, and garlic for 2–3 minutes until softened and fragrant.

Step 4

Add the rice, breaking up any clumps with a spatula. Stir-fry for 2 minutes until heated through.

Step 5

Add soy sauce, oyster sauce, sesame oil, and white pepper. Toss well to coat the rice evenly.

Step 6

Stir in the peas and most of the spring onions. Return the shrimp to the wok and fold gently to combine. Cook for 1–2 minutes until everything is hot.

Step 7

Taste and adjust seasoning if needed. Serve immediately, garnished with extra spring onions and lime wedges if desired.

Zusatztipps für die Zubereitung

For the authentic restaurant-style texture, using day-old rice that has been refrigerated overnight is essential. The grains dry out slightly, preventing them from becoming sticky or mushy during stir-frying. When cooking the shrimp, avoid overcrowding the wok – work in batches if necessary to ensure they sear rather than steam. High heat is your friend in fried rice, so keep the ingredients moving constantly to prevent burning and achieve that signature slightly crispy texture on the rice grains.

Varianten und Anpassungen

This versatile fried rice recipe welcomes endless variations. Swap shrimp for diced chicken breast, firm tofu cubes, or even scrambled eggs for a different protein option. Add more vegetables like bell peppers, corn, bean sprouts, or baby corn for extra crunch and nutrition. For a spicy kick, drizzle with sriracha or add sliced chili peppers during cooking. Vegetarians can use vegetarian oyster sauce and load up on plant-based proteins for an equally satisfying meal.

Serviervorschläge

Serve this shrimp garlic fried rice steaming hot in individual bowls, garnished generously with fresh spring onions and lime wedges on the side. A squeeze of fresh lime juice right before eating adds a bright acidity that cuts through the richness and enhances all the flavors. For a complete meal, pair with a crisp white wine like Sauvignon Blanc, or serve alongside other Asian favorites like potstickers or a light cucumber salad. Top with a fried egg for breakfast-style fried rice, or add extra protein with sliced teriyaki chicken on the side.

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This shrimp garlic fried rice is more than just a quick meal – it's a testament to how simple ingredients, when treated with care and attention, can transform into something extraordinary. The combination of tender shrimp, fragrant garlic, and perfectly seasoned rice creates a harmony of flavors and textures that will have everyone coming back for seconds. Whether you're cooking for a weeknight dinner or meal prepping for the week ahead, this recipe delivers consistent, delicious results every time.

Recipe Help & Answers

→ Why use day-old rice for fried rice?

Day-old refrigerated rice has dried out slightly, preventing clumping and achieving that perfect fluffy, separate grain texture when stir-fried. Freshly cooked rice retains too much moisture and turns mushy.

→ Can I use frozen shrimp instead of fresh?

Absolutely. Thaw frozen shrimp completely and pat them thoroughly dry before cooking. Excess water will cause the shrimp to steam rather than sear, resulting in a rubbery texture.

→ What's the best way to prevent soggy fried rice?

Use cold, day-old rice and avoid overcrowding the wok. Cook in batches if necessary. Keep the heat at medium-high to evaporate moisture quickly, and toss ingredients constantly rather than letting them sit.

→ Can I make this vegetarian or use different proteins?

Definitely. Substitute shrimp with cubed tofu, shredded chicken, or pork belly. For vegetarian versions, replace oyster sauce with mushroom-based vegetarian stir-fry sauce and swap fish sauce for soy sauce.

→ How do I store and reheat leftovers?

Refrigerate in airtight containers for up to 3 days. Reheat in a wok over medium-high heat with a splash of oil, adding a tablespoon of water if the rice seems dry. Microwave reheating works but yields softer texture.

→ What vegetables work best in shrimp fried rice?

Diced carrots, peas, corn, bell peppers, and bean sprouts are classic choices. For Asian markets, try adding chopped bok choy, baby corn, or water chestnuts for extra crunch. Avoid watery vegetables like zucchini that release excess moisture.